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Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat
Xiao-Long Li1, Ran Meng1, Bao-Cai Xu1
1Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
Abstract:
Emulsion gels prepared with carrageenan and emulsion stabilized by zein/carboxymethyl dextrin were served as fat substitute in sausages. Color, pH, texture, rheology, microstructure, cooking loss and antioxidant activity of sausages were assessed. The replacement of emulsion gels increased L* and decreased a* of sausages. The incorporation of curcumin increased b* of sausages. The pH of sausages had no obviously change when the emulsion gels and curcumin were used as fat substitute. The hardness and viscoelasticity of sausages improved with the addition of emulsion gels. The SEM suggested that network structure was enhanced with the increase of emulsion gels. After adding emulsion gels and curcumin, the cooking loss of sausages was significantly decreased and antioxidant activity was significantly increased. This study indicated that emulsion gels, which was fabricated by carrageenan and emulsion stabilized by zein/carboxymethyl dextrin, could be an excellent substitute to replace fat in sausages.
